April 26th, 2013 • Posted by The Grill at Harryman House • Permalink
burgers, wine pairing
A visceral hamburger craving cannot be ignored but with a must-have fine wine on the menu, thoughts tend to shift to possible pasta plates. Is the good-old American meal of a juicy burger valiant enough to be enjoyed with wine? Or should you put your craving for wine aside as you savor the hamburger? Neither. A burger does not need to succumb to boring beverage just because the meal is deemed “less than.” In actuality, a good burger is an American delicacy that is deserving of a fine drink.
Traditionally, beef is paired with a heavier, earthy Merlot like the Cuveliers Los Andes, or a deep, full-bodied Cabernet,such as the Buehler. However, a rich and peppery Zinfandel such as Shooting Star may be just the taste that you are looking for. A good blend, such as the robust Silkwood Syrah with hints of pepper and leather, can also hold up to the beefiest of burgers. For a chilled wine, the rich and luscious, buttery Cambria Chardonnay will add a hint of elegance to your taste buds.
As with most meals, however, it comes down to personal preference and the willingness to experiment. Do not feel trapped into a pre-determined beverage selection solely because you are honoring your burger craving. Instead, view the hamburger as the American delicacy it is and complement it with a fine wine. Our own juicy and delicious Connoisseur burger is certainly worthy of such pairing.
